We would really like to get back into our poker challenges... sadly, it's out of our hands. If you have spent any time in either of our blogs lately, you will have heard of the disastrous handling of the German player migration at Pokerstars, which leaves both of our grinds stuck in red tape.
Let's do something else.

Remember when we tried to make crêpes for our Trollsmas Market Challenge? It wasn't great...
Crêpes are not the most easy dish to get right, I guess, but I like a challenge. And this time, I come prepared with a new recipe.
Today's Dish: Basic Crêpes
Cuisine: French
Recipe: https://www.sweetashoney.co/french-crepes-recipe-easy/
All right, that's the dough. It is still a bit lumpy at that point, but I went to mix it a little more.

I only wanted to make a small amount, so my adjusted ingredients were:
77 grams of flour
1 egg
a pinch of salt
1/3 teaspoons of erythritol (instead of sugar)
1/3 teaspoons of vanilla extract
166 ml of milk
2 teaspoons of vegetable oil
The dough was the easy part. Now let's try the cooking. I used my stoves "auto cooking" function, and went straight for the highest heat setting.

Not the best shape... the dough sets too quickly. They also got dark pretty within a short time, but were still passable.

Next attempt, after switching to a lower heat setting:

Still not great... and I preferred the higher heat setting.

Back to the high one, then. No holes in that one, at least, but how do I get the dough to cover the whole pan before setting?


You know what? Let's just use more dough.

That's a lot better already. ![]()

In fact, I think this was my best attempt at crêpes ever.

Not the best yet, but quite good.
Lessons learned: Use the high heat setting, and a generous amount of dough.
Next steps: Perfect the basic recipe, make Japanese street food crêpes (which involve scoops of ice cream), then make a gluten free version for Prim.





